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Baked Risotto


  • 300g Arborio rice

  • 20 Capers

  • 1 tsp of crushed garlic

  • 100g Deli style olives

  • 1/2 a jar of Caramelised Onion and Rosemary Salsa

  • 1 splash of white wine

  • 1.2 litres mixed Vegeta Stock

  • 1/2 cup of curly parsley (chopped)


  • 1.

    Pour rice into baking dish add all ingredients except parley.

  • 2.

    Cover with foil and place in pre-heated oven at 220C degrees for 30-40 minutes. Keep checking and when all liquid is absorbed it is cooked.

  • 3.

    If after 45 minutes it is not cooked take off lid and bake for another 10-15 minutes.

  • 4.

    Serve with chopped parsley.


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